Tofu on its own is pretty bland, I can’t argue that. The beauty of tofu is that it takes on the flavour of other ingredients it’s cooked in/with, making it very versatile and as flavourful as you want it to be.
This maple-hickory tofu marinade unleashes an abundance of flavour — and whether you use it as a ‘main’ or to accompany vegetables (think stir-fry), I think you’ll agree this marinade takes tofu from ordinary to extraordinary. My kids love this recipe so much that they request it…while it does require a bit of pre-planning (I like to get the marinade prepped and in the fridge before I leave for work) it’s deliciously simple. Served with a side of edamame beans sprinkled with sea salt and noodles, this dish is a hit. It’s a win-win for those busy nights when you want to get something on the table quickly and not compromise on flavour.
ThermoMix functions used in this recipe:
350 g block firm tofu
2-4 cloves garlic, peeled
1/4 cup vegetable broth
1/4 cup tamari sauce
2 Tablespoons maple syrup
1 Tablespoon each of:
– liquid smoke
– lemon juice (fresh if available)
– strained tomatoes
– olive oil
1/Preheat oven to 450C
2/Rinse the tofu in cold water, use a paper towel to soak up water, and then cut the block of tofu into 1/4″ slabs (or to a preferred thickness)
3/Select a shallow baking dish that will fit your tofu slabs. Place the tofu slabs in a single layer so that they are not touching.
4/Line a baking tray with parchment paper
1/Add garlic to the TM mixing bowl. Chop 5 sec/Speed
Use the spatula to scrape down the sides of the bowl.
2/Insert the Butterfly Whisk attachment on the mixing knife. Add the remaining ingredients (vegetable broth through olive oil) to the TM mixing bowl.
Emulsify 15sec/Speed 4
Note: Hold measuring cup firmly in place while the marinade emulsifies.
3/Transfer the marinade from the TM mixing bowl into the shallow baking dish containing your tofu slabs. You want to coat as much of the surface as possible so the tofu can soak in the flavour! Refrigerate for 1-2 hrs. Flip. Then refrigerate for another 1-2 hrs.
4/Transfer the marinaded tofu slabs to your baking tray (evenly spaced). Spoon marinade on each slab reserving the rest for later use. Bake 15 mins.
5/Remove the baking tray from the oven and flip the tofu slabs. Spoon marinade on each tofu slab — then bake for 10 mins.
6/Repeat step 5 — this time bake for a final 5 mins in the oven.
Note: The edges should look a little burnt and crispy. The darker the better!
Tips & Recommendations
*If you are serving more than two, double the ingredients
*Use this smoky maple-marinaded tofu in wraps, slabs (in place of beans) and pastas
*I highly recommend 1/4 tsp Harvest Sun Organic Bouillon Power [Vegetable] mixed with 1/4 cup water for a quick, flavourful veg broth
*Shop local! I recommend Amano Foods Organic Tamari Soy Sauce — locally sourced from Richmond, B.C.
*My top pick for liquid smoke is Encore Woodland Hickory Liquid Smoke
Fun Fact: Tamari sauce is a thicker, less salty version of fermented soy sauce than its Chinese soy sauce counterpart.
<<The great thing about tofu is that you can marinate it in advance and make a “quick stir fry on the fly”. Navigate to our Vegetable Stir-Fry with Sweet and Sour Sauce post for a quick and easy recipe.>>
Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.